Mintel Menu Insights Highlights Flavor Footsteps for 2007.

Latin Flare, Daring Pairings and Functional Flavors Plate Up for 2007

CHICAGO -- Pomegranate was not the only thing that hit restaurant menus last year. Mintel Menu Insights, a resource that tracks national restaurant trends, has identified five key flavor movements that are positioned to take the restaurant industry in new directions in 2007. Mintel highlights the flavor footsteps some key ingredients are taking to make their indelible mark on the restaurant industry.

"There are many other flavor elements that are moving us beyond the magic of chipotle and pomegranate," said Maria Caranfa, director of Mintel Menu Insights. "We're seeing more daring flavor experiences based on the infinite ingredient offerings that currently exist. Restaurants are looking to identify the next big thing, and they are serving up bolder options as they move along their path to discovery."

1. Healthy Living Through Functional Flavors-- Last year, the restaurant world was exposed to the power of flavorful antioxidants rich ingredients. The two healthiest flavors of the year were pomegranate and green tea. Moving through 2007, chefs will explore the deeper health benefits and flavor of antioxidant-rich foods such as deep red wine and dark chocolate. In addition, the subtleties of red and white tea, as well as the antioxidant-rich a[?]ai berry, will carve out unique niches across all dining types and offerings. Mintel predicts that the vitamin C-packed acerola cherry will provide additional sweetness to the functional flavor category.

2. Latin America Widens Flavor Varieties-- Mexican cuisine has become as popular as burgers and pasta in American cuisine. According to Mintel Menu Insights, Mexican cuisine became the third most popular cuisine on menus following traditional American and Italian last year. Its popularity brought about an increase in regional Mexican cuisine (including Oaxacan, Jalisco-style, and Mazatlan), and this trend will continue in the upcoming year. Mainstream acceptance of these flavors has opened doors for more Latin-influenced flavors to flood restaurant menus. Spanish flavors and ingredients will also emerge, as well as new Peruvian influences.

3. Uncommon Pairings Find Common Ground-- Desserts experienced a flavor revolution in 2006. Sweet-and-earthy flavor pairing of fruit and herbs such as thyme, rosemary and basil were moving through restaurant menus, extending the reach of the dessert category. Last year, sweet-and-spicy flavors included the smoky ancho and chipotle peppers paired with chocolate. This year, sweet-and-spicy flavors are moving in the direction of black and white peppercorn, paired with fruit. In addition, there will be opportunities for more sweet-and-salty pairings from salted peanut brittle to desserts finished with flavored sea salt. These flavor combinations will brighten the dessert category, and uncommon flavors will see more occasions for expression.

4. Introduction to Intriguing Flavors--Blood orange, prickly pear, and yuzu all presented innovative twists to last year's menus. This year promises that more will be seen from these flavor trailblazers. New citrus elements will be added to menus, including Buddha's hand, kumquats and grapefruit. Floral flavors will also receive room to grow, with rose, hibiscus and lavender predicted as potential blooming ingredients.

5. Taking Spicy Spices Down a Notch--Chipotle, ancho, and jalapeSo were several of the spicy flavors that put the heat on 2006 menus. While these flavors will continue to evolve, Mintel predicts that Indian and Moroccan flavors will make the next spice journey across menus. Cardamom, chai, cinnamon/cassia, curry, anise, cumin, cloves and coriander 

will increase their presence on menus. They also have strong potential begin their launch to fame on dessert or cocktail menus.

"Flavors are moving from the expected to the unexpected this year," said Caranfa. "Finding the right combinations and next great cuisine influence in restaurants is always key. Many consumers are willing to open themselves up to new experiences that provide great flavor and good health. Restaurants have the opportunity to create dishes from fresh exotic discoveries and directions."

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